PREPARATION

• 1 Slice the pork into sliced. In a medium bowl, combine the achiote paste, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pinepple juice, mashing and stirring until smooth with no lumps. Pour the marinade over the pork slices. Make sure all sides are coated. Cover the bowl with plastic warp, then refigerate for 10 minutes.


• 2 Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or aluminum foil.


• 3 Place two slices of pineapple on the baking sheet. Take a wooden skewer and push it directly in the middle of the pineapple. Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch gap at the top. Push another pineapple slice on top.


• 4 Bake for about 1 hour, until the pork is slightly charred on the outside and deep red. Rest the meat for about 10 minutes, then carve off thin slices of pork and roasted pineapple.


• 5 To assemble, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkling of onion, a pinch of cilantro, and a spoonful of salsa, and some diced avocado. Serve with lime wedges.


• Enjoy!